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Wednesday, October 21, 2009

Remember a couple days ago, on the Production Eats post I mentioned something about wanting a second piece of that salmon with olive tapenade from when I worked on the show Bones. We'll here's that second piece. That's how much I wanted it.

I was still craving salmon when I ventured into the farmer's market over the weekend. Luckily, they had some sushi grade fillets over at the Dry Dock Fish booth. For this, I simply pan-seared the salmon in some butter and lemon juice, then placed it into the oven to let the inside cook slightly, but still keeping it slightly rare.

For the tapenade, I made two kinds. I made a simple ordinary black olive version and a sun-dried tomato version. I really liked the sun-dried tomato blended into the tapenade. I wasn't always a fan of olives and tapenade for that matter, but now I love them. So I guess I didn't need to get back in line for that second piece.

I served the salmon with some fresh slices of tomato over a small bed of lettuce. You can serve the tapenade as a appetizer as well on crackers or on crostinis

Melt the butter in a oven-safe skillet and add the lemon juice. When the butter has melted. Place the filets. Sear each side for 1-2 minutes per side depending on thickness. Once all sides have been seared, place the skillet in the oven for 5-10 minutes to let the inside of the salmon slightly cook through.

Remove from the oven and serve. Top with some black olive tapenade or sun-dried tomato tapenade.

Combine all ingredients in the food process and blend until a paste-like consistency.

Note: to make it into a sun-dried tomato tapenade, add a few sundried tomato that has been preserved in oil. The oil from the tomato will replace the 1/8 c extra virgin olive oil that is called for in the ingredients. Add more, if needed.

Again, you handmake something that is readily available on all supermarket shelves in France but yours must be about a gazillion times more delicious as it is homemade (by you!) And spreading tapenade on salmon is brilliant! Yum!